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Apple, Carrot, Pumpkin Soup

A warm and inviting soup that combines the sweetness of apples, earthiness of pumpkin, and vibrant flavors of carrots for a comforting dish perfect for cozy evenings.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main, Soup, Starter
Cuisine: American, Comfort Food
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 medium medium pie pumpkin, or 2 cups (480 ml) pumpkin puree
  • 2 tbsp olive oil
  • 1 small onion, diced (about 1/2 cup [75 g])
  • 6 cloves garlic, minced
  • 3 medium carrots, peeled and diced (about 1 cup [126 g])
  • 1 medium baking potato, peeled and diced (about 1 cup [159 g])
  • 2 tbsp grated ginger
  • 1 tbsp maple syrup
  • 3 tsp kosher salt
  • 1 tsp ground black pepper
  • 2 tsp dried oregano
  • 1/4 tsp ground cinnamon
  • Pinch red pepper flakes
  • 4 cups chicken or vegetable broth
  • 1/2 cup heavy cream
  • 4 oz goat cheese

Method
 

Preparation
  1. Preheat the oven to 350° F (177° C). If using a whole pie pumpkin, line a large baking sheet with parchment paper, slice the pumpkin in half, and scoop out the seeds. Place the pumpkin cut-side down on the baking sheet and roast for 50 to 60 minutes until soft. Let it cool, then scoop out the flesh and puree it in a blender or food processor.
  2. In a large saucepan, heat olive oil over medium heat until shimmering. Add diced onion and minced garlic, cooking until softened, about 5 minutes.
  3. Stir in the diced carrots, potato, and grated ginger, cooking for another 5 minutes until slightly softened.
Cooking
  1. Season the vegetables with maple syrup, kosher salt, black pepper, oregano, cinnamon, and red pepper flakes. Stir well to coat all the veggies.
  2. Pour in the broth and bring the mixture to a boil. Reduce to a simmer, cover, and cook for 15 to 20 minutes or until the carrots and potatoes are tender.
  3. Once cooked, blend the soup until smooth, returning it to the pot.
  4. Add the pumpkin puree and bring back to a gentle boil. Finally, stir in the heavy cream and goat cheese until melted and incorporated.
  5. Serve warm with your favorite crusty bread.

Notes

The soup can be served with a sprinkle of toasted pumpkin seeds, a dollop of sour cream, or fresh herbs like parsley. Leftovers can be stored in airtight containers for up to 3 days in the fridge or frozen for up to 3 months. Reheat on the stove or microwave, adding a splash of broth if necessary. Variations can include using sweet potatoes instead of regular potatoes, or coconut cream for a dairy-free option.